250 grams flour
4 tablespoons unsweetened cocoa powder
3 teaspoons baking powder
150 ml oil
150 grams sugar
3 eggs
1 teaspoon vanilla
200 ml white wine
Sift the flour with the baking powder and cocoa powder, and set it aside. In a large bowl, beat the eggs with the sugar and vanilla, until thick and pale, about 5 minutes, then slowly drizzle in the oil, beating constantly. In a few additions, add the flour mixture and the white wine (I used Sauvignon blanc) to the egg batter, alternating them, and combine the batter well using a whisk or a wooden spoon. Line the muffin tin with muffin liners (you will get 12 muffins), pour in the batter and bake in a preheated oven, at 180˚C (350˚F), for about 12–15 minutes (make sure you do the toothpick test). Decorate them with fresh cream whipped with a tablespoon or two of white wine and grated dark chocolate.
